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I love eating from a wide, shallow bowl. Breakfast, lunch, or dinner, any meal looks delicious and inviting all cuddled together against the lazily sloped sides of a pasta bowl. Never mind one pot meals, I’ll do some extra dishes to make me a one bowl meal.
Some of my favorites as of late:

I’ve had this crunchy kale salad on my to-make list for quite some time. It hails from the Sprouted Kitchen blog, one of my (any many others’) fav sites for creative, super-healthy, gorgeous and invariably delicious recipes. So on Sunday morning, when my dad texted: “dinner party: 5 PM,” I knew just what I’d be bringing to the table.

This diversely textured salad does demand some chopping, but aside from that it comes together pretty quickly. The only thing you’ve got to plan for is cooking the lentils and roasting the pepitas (raw, green pumpkin seeds) which are both pretty hands-off steps.

This salad is a keeper, meaning you can keep it in the fridge and enjoy it for a couple days. There’s lots of lemon juice in the dressing, so the apples won’t go brown on you. I would definitely say this salad gets better on the second day, since the kale breaks down a bit in the presence of the acidic lemon juice and the flavors have time to meld and mingle. Just remember to leave out the pepitas until you’re ready to dig in so they don’t get soggy.

How to make this a one bowl meal: a couple scoops of this salad nestled in with a hunk of goat cheese or feta and a hard-boiled egg and you’ve got yourself a crazy nutritious mouth party. Shazam!